Getting your fill of antioxidants is easy with this vibrant skillet dish: broccoli, red bell peppers, and carrots are loaded with them. Cauliflower crumbles stand-in for rice to give you a lower-carb, lower-calorie alternative to grains.
Unlike traditional stir-fry, this one doesn’t require day-old rice for the best flavor and texture. In fact, we designed this recipe with cauliflower crumbles, which are best eaten when freshly cooked. Cauliflower crumbles, when cooked over warm heat, turn crispy and fluffy, just like rice or other grains.
You can rice cauliflower yourself with a food processor. You can also buy pre-riced cauliflower in the frozen food section of many grocery stores. However, for the best flavor and biggest time savings, look for cauliflower rice in the prepared section of your produce area at the grocery store. This guarantees you’ll get fresh crumbles that haven’t turned soggy in the freeze.
This recipe is part of our 3-Day Post-Holiday Diet Reset.
Chicken and Cauliflower “Rice” Stir-Fry
1 ½ lb boneless, skinless chicken breasts, cut into chunks
3 Tbsp coconut oil, divided
1 small red onion, thinly sliced
4 cloves garlic, minced
1 (16-oz) pkg cauliflower crumbles
1/4 cup low-sodium chicken broth
3 cups small broccoli florets
1 cup matchstick-cut carrots
1 red bell pepper, thinly sliced
1 Tbsp minced ginger
2 Tbsp fresh lemon juice
2 Tbsp toasted pumpkin seeds
1/4 cup fresh cilantro leaves
1. Sprinkle chicken lightly with salt and pepper
2. Melt 1 Tbsp oil in a large skillet over medium-high heat; add chicken, onion and garlic, and cook 3 to 4 minutes or until chicken is done. Remove from skillet; keep warm.
3. Melt 1 Tbsp oil in skillet. Add cauliflower, and cook, stirring constantly, 1 minute. Add broth; cook 6 minutes or until cauliflower is tender. Remove from skillet. Season with salt and pepper to taste.
4. Melt 1 Tbsp oil in skillet. Add broccoli, carrots, bell pepper, and ginger; cook 4 to 5 minutes or until tender. Stir in chicken mixture, lemon juice, and pumpkin seeds; season with salt and pepper to taste.
5. Serve over cauliflower rice, and sprinkle with cilantro.
Yield 4 servings